Breakfast & Brunchcarlsbadcravings
Mini Quiche
Mini quiche are the perfect hand-held heroes for parties or an elegant addition to any breakfast or brunch spread. They boast an irresistible, buttery, flaky pastry crust, a creamy, cheesy, eggy center and can be customized in countless ways – all in one batch. In this mini quiche recipe, I’m sharing how to make Quiche Lorraine, Broccoli Ham Cheese Quiche, Spinach Mushroom Quiche and Mediterranean Quiche, or how to make your own with any cheese, veggies or protein. You’ll also love that this mini quiche recipe can be made ahead or frozen for later and can be made with homemade pie crust or store-bought. So, skip the bland, overpriced store-bought quiche and make your own mini quiche today!
👥 48 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- skillet
📝 Preparation Steps
1
For Homemade Pie Crust
2
Prepare homemade pie dough according to directions through chilling.
3
Preheat oven to 350 degrees F. Spray 2 two 24-count MINI muffin pans with nonstick cooking spray; set aside.
4
Working with 1 pie crust at a time, place the dough onto a floured work surface. Roll into a 13x11 inch rectangle.
5
Use a 2.5-inch cookie/biscuit cutter (or anything that is 2.5 inches in diameter like a glass) to cut out the dough. You should be able to fit 5x4 rows for a total of 20 rounds (it’s okay if it’s less, you can make it up with the scraps). Gather up the scraps and re-roll the dough to cut out 4 additional rounds or as needed for a total of 24 rounds. Repeat with second chilled pie dough for a total of 48 rounds.
6
For Store-Bought Pie Crust
7
Preheat oven to 350 degrees F.
8
Remove the thawed crust pouches from the refrigerator and let stand at room temperature for ⏱️ 15 minutes.
9
Meanwhile, spray 2 two 24-count MINI muffin pans with nonstick cooking spray.
10
Working with one pie crust at a time, unfold on a flat floured surface and press out any fold lines.
11
Use a floured 2.5-inch cookie/biscuit cutter (or anything that is 2.5 inches in diameter like a glass) to cut out the dough into 12 rounds. Repeat with remaining pie crusts for a total of 48 rounds.
12
TO MAKE QUICHE:
13
Shape Dough: Place the dough rounds into the two greased 24-count mini muffin pans by pressing the dough flat into the bottom of each tin and up the sides. Prick the bottom of each crust 3 times with a fork. Pop the tins in the refrigerator while you make the quiche filling and prep the add-ins.
14
Make Egg Custard: Whisk all of the ingredients together in a medium bowl. You want everything well combined but don’t overmix/make the eggs frothy.
large eggs3
15
Pre-Bake Dough: Bake the pastry crusts for ⏱️ 5 minutes. Remove from oven and press the dough back up the sides of the tins as needed.
16
Fill Cups: You can fill the cups with any of the below ideas, a combination to create 48, or create your own by using ½ cup melting cheese, ¼ cup Parmesan or feta cheese and 1 cup add-ins (veggie and/or meat combo).
17
TO MAKE BACON GOUDA:
18
Whisk the cheeses together in a small bowl. Place a pinch of cheeses in each quiche crust followed by a pinch of bacon. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.
19
TO MAKE SPINACH MUSHROOM CHEESE:
20
Melt butter over medium high in a large skillet. Add mushrooms and sauté for ⏱️ 2 minutes. Add spinach and cook an additional minute or until wilted.
butter1 tablespoonmushrooms, (finely chopped)8 ounces
21
Whisk the cheeses together in a small bowl. Place a pinch of cheeses in each quiche crust, top with a pinch of spinach/mushroom mixture. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.
22
TO MAKE HAM BROCCOLI CHEEESE
23
Whisk the cheeses together in a small bowl. Place a pinch of cheeses in each quiche crust followed by a pinch of broccoli, then a pinch of ham. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.
24
TO MAKE MEDITERRANEAN:
25
Whisk the cheeses together in a small bowl. Whisk the basil, olives and sun-dried tomatoes together (‘Antipasto Mix”).
26
Place a pinch of cheeses in each quiche crust followed by a pinch of Antipasto Mix. Top with 1 teaspoon, more or less, of custard to fill to the top of the crust.
27
TO BAKE
28
Bake at 350 degrees F for ⏱️ 18-22 minutes, until the center is just about set. They will puff, then sink. Allow to cool for ⏱️ 5 minutes before removing from the pan. Sprinkle with optional garnishes and serve warm or at room temperature.
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